Apple Brownies Topped with Maple Glaze for Dessert (Print version)

Chewy apple brownies packed with cinnamon apples and finished with a warm maple glaze that slices cleanly for an easy dessert tray.

# Ingredients:

For the apples

01 - 2 1/2 cups (300 g) peeled diced firm apples, cut into 1/4 inch pieces
02 - 1/4 cup (50 g) granulated sugar
03 - 1/2 teaspoon ground cinnamon

For the brownie bars

04 - 1 cup (226 g) unsalted butter, melted and cooled slightly
05 - 1 1/2 cups (320 g) packed light brown sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon pure maple syrup
09 - 2 1/4 cups (280 g) all-purpose flour
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon fine salt
12 - 1/2 teaspoon ground cinnamon
13 - 1/8 teaspoon ground nutmeg

For the maple glaze

14 - 3 tablespoons (42 g) unsalted butter
15 - 1/3 cup (80 ml) pure maple syrup
16 - 1/8 teaspoon ground cinnamon
17 - 1 1/2 cups (180 g) powdered sugar, sifted
18 - 1-2 teaspoons milk or cream, only if needed

# Instructions:

01 - Heat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper and lightly grease the exposed sides.
02 - Combine the diced apples, granulated sugar, and cinnamon in a skillet over medium heat. Cook for 5-7 minutes, stirring often, until the apples are tender but still hold their shape. Cool and drain off excess liquid.
03 - In a large bowl, stir the melted butter and brown sugar until glossy. Add the eggs, vanilla, and maple syrup, then stir until smooth.
04 - Whisk the flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl. Fold the dry ingredients into the butter mixture just until combined.
05 - Fold in the cooled apples. Spread the thick batter evenly in the prepared pan and bake for 25-30 minutes, until the top is lightly golden and a toothpick comes out with moist crumbs.
06 - Let the brownies cool completely in the pan before glazing. This helps the maple glaze stay on top and set cleanly.
07 - Warm the butter, maple syrup, and cinnamon in a small saucepan until the butter melts and the edges just begin to bubble. Remove from the heat and whisk in the powdered sugar until smooth. Thin with 1-2 teaspoons milk or cream only if needed.
08 - Spread the warm glaze over the cooled brownies. Let it set for at least 30 minutes, then lift from the pan and cut into 24 squares.

# Good to know:

01 - Let the bars cool fully before glazing for the neatest slices.
02 - Use firm apples such as Honeycrisp, Granny Smith, Pink Lady, or Braeburn.
03 - The glaze sets firmer after chilling.

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